A combination of delicious New Zealand Beech Forest Honeydew and pureed Kumara is a match made in heaven and must be tried!
Its gooey, rich, but not too rich centre is courtesy of perfectly pureed sweet potato and New Zealand Beech Forest Honeydew. You wouldn't even know there were vegetables in here! We made this with Beech Forest Honeydew because it tastes like maple syrup and was the perfect accompaniment with sweet potato.
Sweet potato or known in New Zealand as Kumara has an extended history of cultivation in Aotearoa. It was brought here by early Maori settlers over 1,000 years ago from the Pacific Islands. Kumara grows best in a warm climate, which is why particular regions of the North Island of New Zealand began growing the vegetable. The Maori people had articulate horticultural skills and therefore had the ability to grow several different varieties of Kumara.
The Kumara we eat today, however, has originated from larger South American varieties. These were brought to New Zealand in the early 1850s on whaling ships from the Americas. The Maori people and early settlers of New Zealand saw the potential these larger varieties had and quickly began growing them using the same techniques they had adopted.
Course - Dessert... or snack
Prep Time - 30 minutes
Cook Time - 50 minutes
Servings - 10
- 2 large Kumara (sweet potatoes), peeled and cut into small cubes
- 12 Medjool dates (you can use normal dates just soak them in warm water for 10-15 minutes so they become soft)
- 100g ground almonds or almond meal
- 100g oat flour
- 2 tablespoons of coconut oil, melted
- 6 tablespoons of cacao powder
- 6 tablespoons of Beech Forest Honeydew
- 2 tablespoons of almond or peanut butter (optional)
- Water from x1 400g can of chickpeas
- 1 teaspoon of baking powder
- A handful of dark chocolate chips (optional)
- Pinch of sea salt
Chocolate Sauce (optional)
- 1 teaspoon cacao powder
- 2 tablespoons coconut oil
- 2 tablespoons Beech Forest Honeydew
- 4 tablespoons coconut milk or any milk you like
- Pinch of sea salt
1. Preheat the oven to 180c, fan bake
2. Put the sweet potato into a saucepan or steamer with boiling water for 15-20 minutes. The sweet potato should be completely soft and nearly falling apart.
3. While they cook, grind the oats in a food processor to create the oat flour
4. Once the Kumara has cooked drain them and place them in a food processor along with the dates. Blend until smooth.
5. Next, add the remaining ingredients except for the chocolate chips if you are using them. Once blended then add the chocolate chips.
6. Spoon the mixture into a lined baking dish (12x12 inch works well for this recipe). Cook for 45-50 minutes or until you can pierce the brownie with a fork or skewer and bring it out clean.
7. Remove the tray and allow it to cool for at least 10 minutes. This is very important if you want it to be gooey! The cooling time allows the brownie to stick together.
8. While the brownie is cooling you can make the chocolate sauce. Simply, place all the ingredients into a saucepan over medium heat. Stir continuously until each ingredient has melted and combined to form a smooth chocolate sauce. It takes approximately 5 minutes.
9. Poor chocolate sauce over the brownie right there and then and devour! Or alternatively, decorate it however you wish and take it to a loved one for a potluck dinner.